Title: Black linguine with orange and red peppers
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      2 lg Garlic cloves; minced
    1/8 ts (scant) dried hot red pepper
           -flakes
      2 tb Olive oil
      1    Orange bell peppers; cut
           -into thin strips
      1    Red bell pepper; cut into
           -thin strips
    2/3 c  Dry white wine
    1/2 c  Chicken broth or water
    1/2 lb Black linguine; fettuccine,
           -or spaghetti (squid or
           -cuttlefish ink pasta)
    1/4 c  Finely chopped fresh parsley
           -leaves

MMMMM--------------------------GARNISH-------------------------------
           Fresh flat leafed parsley
           -sprigs
 
  In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
  
  In a 12-inch heavy skillet cook garlic with pepper flakes in oil over
  moderate heat, stirring, until garlic begins to turn golden. Add bell
  peppers with salt to taste and cook, stirring, until softened. Add
  wine and boil, stirring occasionally, until almost all liquid is
  evaporated. Add broth or water and simmer, covered, until bell
  peppers are tender, about 5 minutes. Pepper mixture may be made 1 day
  ahead and chilled, covered. Reheat mixture in skillet before
  proceeding.
  
  In boiling water cook pasta until al dente and drain in a colander.
  Add pasta to pepper mixture with parsley and toss with salt and
  pepper to taste over moderate heat until combined well and heated
  through.
  
  Divide pasta mixture among 2 plates and garnish with parsley.
  
  Yield: 2 servings
  
  Recipe